Andy Smith has over 20 years of experience managing food service and hospitality operations in remote locations in Australia, Papua New Guinea, and the Philippines, including overseeing teams that provide catering for up to 1000 people per day. He has held roles such as Facility Manager, Unit Manager, Head Chef, and Sous Chef. His skills include budgeting, cost control, food safety compliance, team leadership, and experience working in culturally diverse environments.

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Resume
Mr Andrew (Andy) Charles Smith
Apart 13B Riga Building 3018
Roxas Boulevard
Makati City
1200
Philippines.
Mobile: +639268884066
E-mail: fmphilipinas0001@gmail.com
Australian Citizen
DOB: 10/12/1965
Skills & Attributes:
 Shell Refiney/Residential Management. 18 months Facility Manager Hard/Soft services.
105 employees. 46 houses, Condotel and Bachelor Quarters. Full range recreational facilities
swimming pools, basketball courts and bowling lanes and food catering/event outlets. Supervising
permit issuance inside of refinery and ensuring all activities conducted and completed in strict
regulation of clients international safety requirements. Adhering to and coming in under TCB
requirements with efficient billing methods and meeting over 100% KPI on a monthly basis with
no LTI at site level.
 Oil & Gas Camp Management- 9yrs Southern Highlands Papua New Guinea. Initially servicing
rig sites for Halliburton, High Artic and Seismic. Then contracted to Oil Search main production
crude oil and LNG changeover. Site & Rig catering management. Cost effective in running
operations below manday rates as per contractually required with the client.
 Supply Chain- ordering & organizing containers to site for all goods required for use on
a monthly basis.
 Well organized- able to work under pressure and meet the requirements of high level
catering operations

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 Overseas remote locale experience- : demonstrated ability to work effectively in remote
locations and problems solve daily issues specific to these environments
 Lead and interact- Lead and manage a team of nationals in a culturally sensitive manner
to meet business objectives
 Financial and budgetary skills- manage & monitor costs in line with company policy
and consider all aspects of improving business costs
 Communication & Interpersonal skills: Adept at managing hospitality staff in a range
of environments from al la carte through to commercial catering
 Valid BOSIET cert.
Career Path
EurestSouth Pacific 2005- 2015
Catering Operations
Unit Manager
 Manage and oversee the efficient catering operations of a contracted catering operation
responsible for 1000 covers per day, seven days a week.
 Roster and manage PNG nationals staff in accordance with company policies and safety
procedures both infield rig’s & production camps
 Maintain a high level of cost control in a commercial catering environment to maximize
profitability
 Ensure compliance to occupational health and safety and food hygiene legislation
 Manage Hazard Analysis Critical Control Point system (HACCP) and ISO compliance.
 Design cyclical rotational menus to meet dietary requirements as per company
regulations
 Manage individual work priorities and of staff
 Provide culturally aware support and consideration for PNG national staff
 Work to tight timeframes and deadlines
 Liaise with head office, community affairs and senior management to meet company
goals
 Managed and implemented a new start up rig camp
 Manage and running Personnel On Board (POB) for evacuation and emergency purposes
 Monitoring water filtration, sewerage and electrical systems
 Attending pre start safety meetings on a rig site
 Demonstrated reliability and ability to cope in a fly in and fly out rotation
Port Douglas Hotel 2005
Head Chef
 Managed a team of chefs and kitchen staff in a busy up market tourist hotel

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 Developed a la carte menus to meet seasonal and customer needs
 Stock control, ordering, receiving and storage
 Training and mentoring of staff in safe food handling and occupational health and safety
legislation
 Managed and reported on budget achievement and progress as pre head office
requirements
Ridges Plaza Hotel Cairns 2005
Executive Chef
 Catered for 80 seat A la carte restaurant
 Catered for high volume buffet, function and conference events
 Managed and supervised apprentices and kitchen hands in line with company
expectations
 Covered all service period and cuisine styles
 Designed a range of Menus and accompanying costings
 Supervised two apprentices
 Managed safe food handling and HAACP standards
Radisson Plaza Hotel International Cairns 2003 - 2005
Sous Chef
 Was a key staff member of a five star hotel large kitchen brigade
 Worked across a range of areas including al la carte, buffets, functions, weddings and a
variety of special events
 Supervising timing, quality & end product visual presentation.
 Was a key part of a busy and successful kitchen team
Brothers Leagues Club 2001-2003
Sous Chef
 Managed the efficient running of the club brasserie
 Menu design in accordance with budget and business expectations
 Supervised 4 apprentices
 Stock control- receiving, storage and stock rotation
 High volume catering within short time frames
Qualifications
2015 IMOSTI OPITO BOSIET Cert
Cert # 55895700300415010 Reg # IMO11567
2007 Basic Fire Fighting and Life Support Training

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Oil Search
2000 St John’s First Aid Certificate
St John’s Ambulance Service
2000 Trade Qualification Commercial Cookery- western
TAFENSW – North Coast TAFE
1995 Basic Cooks Certificate
Army School of Catering
Information Technology:
Basic Intermediate Advanced
E-mail X
Internet X
Phone Referees:
Glenn Raine
Mercy Food Group Aus
0419685366
Troy J Debnam
Subsea Engineer Maersk
Maersk Discoverer UDWS.S.
Mob: +639479926052
Chris Akers
Camp Boss Astoria
Sodexo
Philippines
Mob: +63 9275774108
Les Gehrig
Advanced Personnel Management
Mob: +61403266838